4 essential ingredients for cooking Brazilian

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We're getting in the kitchen with New York chefs preparing international specialties, and this month chef Thiago Silva shares an authentic (and simple) Brazilian dessert, then demonstrates a sophisticated twist for serving it. Silva's the pastry chef at New York City's new Union Fare, a multi-concept venue combining a bakery, cafe, cocktail bar, restaurant and food hall. His colorful, picture-perfect pastries are all over instagram, and this passion fruit dessert is the perfect example of his creativity. Watch the video above for Brazilian cooking tips before braving the recipe below — don't worry, there's a video demo. Plus, we threw in a slew of places where you can find cachaça cocktails this month and some standout Brazilian restaurants in New York City for when you're not making your own dessert.

Passion Fruit

by chef Thiago Silva

Passion fruit mousse:

2 cups passion fruit juice

3/4 cup sweet condensed milk

2 cups heavy cream

1/4 tsp salt

Place all ingredients in blender, and blend until a mousse-like texture is obtained. Keep cool, serve cold or use to mold.

Chocolate center:

1 cup milk chocolate

1/2 cup milk

2 Tbls butter

1/4 tsp salt

Place milk and butter in a pot, bring to a boil. Once it boils pour over chocolate and salt, whisk until smooth, mold and freeze.

Chocolate shell:

1 cup milk chocolate

1/2 cup olive oil

1 Tbls red color (oil based)

Melt chocolate, and whisk in oil, followed by color. Use at room temperature to dip passion mousse.

Pao de Lo (milk sponge):

8 yolks

6 egg whites

2 cups sugar

2 1/4 cups all purpose flour

1 Tbls baking powder

1 cup milk

1 tsp salt

1 vanilla bean

Preheat oven to 350ºF. Place yolks and sugar in mixer with whisk attachment, mix on medium-high. Bring milk to a boil with vanilla beans. Once it boils pour slowly into yolks while mixer on medium. Whisk until cool, then add flour, baking powder, salt. Mix just until smooth, set aside. Whip whites to soft peak and fold into yolk mix. Bake at 350ºF in a half sheet pan for 20 minutes or bounce back.

Tres leches soak:

1 can sweet condensed milk

1 can evaporated milk

2 cups whole milk

Place all ingredients in a bowl, mix well, keep refrigerated

Watch the complete cooking demo

Make authentic Brazilian with chef Thiago Silva

Chef Thiago Silva shares an authentic Brazilian dessert with a creative twist at New York City's Union Fare where he is the pastry chef.

Michael Monday

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Contributing: Ashley Day, Bob Deutsch, Sara Snyder